Description
Mini Chicken Pot Pies
Ingredients:
1 sheet of puff pastry, thawed
1 cup cooked chicken, shredded
1/2 cup diced carrots
1/2 cup diced potatoes
1/4 cup green peas
1/4 cup chopped onion
2 tbsp butter
2 tbsp all-purpose flour
1 cup chicken broth
1/2 cup milk
1/2 tsp black pepper
1/4 tsp salt
1/2 tsp dried thyme
1 egg (for egg wash)
Instructions:
1. Prepare the Filling: In a skillet, melt butter over medium heat. Sauté onions until translucent, then add carrots, potatoes, and peas. Cook for 3-4 minutes. Stir in the flour and cook for 1 minute. Gradually add chicken broth and milk, stirring until thickened. Mix in chicken, salt, pepper, and thyme. Remove from heat and let cool.
2. Cut the Pastry: Preheat oven to 200°C (400°F). Roll out the puff pastry and cut it into circles slightly larger than your muffin tin cups.
3. Assemble: Grease the muffin tin and press each pastry circle into a cup. Fill with chicken mixture. Cut smaller circles from the pastry for the tops and place them over the filling. Seal the edges and cut small slits for ventilation.
4. Bake: Brush with egg wash and bake for 20-25 minutes, or until golden brown.
5. Serve: Let cool slightly before serving. Enjoy warm!
